Keto Strawberry Shortcake (Grain-Free)

Keto Strawberry Shortcake made with coconut flour biscuits and homemade whipped cream.. This strawberry shortcake is an excellent dessert to make for friends and family who follow a keto or carb-conscious diet. This easy recipe comes together quickly!

For those of you who are trying to reduce your sugar intake or follow a low carb or ketogenic diet, this Strawberry Shortcake is for you! This sweet dessert recipe tastes just like the classic.

Made with coconut flour, ghee (or butter), eggs, and sugar-free stevia sweetener, the shortcake portion of this recipe not only tastes amazing and has great texture, but is also gluten-free, keto, and carb-conscious.

Rather than tossing the strawberries with cane sugar, as you would with a traditional strawberry shortcake, I use zero-calorie Truvia® Natural Sweetener for this recipe in order to keep my strawberry shortcake tasting sweet.

Let’s bake it, shall we??

How to Make Low-Carb Strawberry Shortcake:

Begin by preparing the strawberries. Chop the strawberries and place them in a large bowl. Add in the Truvia and toss everything together until well-combined. Cover the bowl and refrigerate for 30 minutes or up to 48 hours. You can taste the strawberries for flavor and add more Truvia, if desired.

Prepare the low-carb shortcake. To do so, add the dry ingredients (coconut flour, sweetener, baking powder, and sea salt) to a bowl and stir together until combined. Add in the melted (and cooled) butter, beaten eggs, and vanilla extract and whisk everything together until all the clumps are out and a thick dough forms.

Preheat the oven to 350 degrees F, and spray a baking sheet with cooking oil.

Measure out a scant ¼ cup of the shortcake dough and press it into a disc shape with your hands (note: the shortcake will stay the same shape as it goes in the oven). Repeat for the remaining dough to form 6 shortcake biscuits. Bake on the center rack of the preheated oven for 30 to 35 minutes, until golden brown.

While the shortcake biscuits are baking, prepare the whipped cream. You can either use heavy whipping cream or coconut cream for this portion. Add the cream (or coconut cream) to a stand mixer along with the sweetener, vanilla extract, and a pinch of sea salt. Use the whisk attachment to beat the cream on high speed until it is very thick and fluffy.

Once the shortcakes are out of the oven and have cooled, slice one in half like a hamburger bun and place on a plate. Add desired amount of whipped cream and strawberries. Serve and enjoy!

Can I Use Almond Flour Instead Of Coconut Flour?:

Yes, absolutely! If you’d like to use almond flour, follow the recipe for my Grain-Free Biscuits. Because coconut flour requires more eggs and liquid than any other gluten-free flour, I don’t recommend trying to replace it 1:1 with any other flour. If you have questions on flour replacements, feel free to comment below before attempting it yourself.

Make it Dairy-Free:

In order to make this recipe dairy-free, replace the melted ghee/butter with melted coconut oil. Use homemade coconut milk whipped cream instead of regular whipped cream.

This quick and simple low-carb strawberry shortcake recipe is easy to make ahead of time or throw together at a moment’s notice. It is great for entertaining guests during the summer berry season. You can even incorporate raspberries, blueberries, or blackberries to make this is mixed berry experience.

Just be sure to serve with heaping amounts of whipped cream for the best result 🙂

Enjoy!

My cookbook, Paleo Power Bowls, is now available!CLICK HERE to check it out. Thank you for your support!

For the Whipped Cream

Instructions

Prepare the Strawberries:

Chop the strawberries and place them in a large bowl. Add in the Truvia sweetener and toss everything together until well-combined. Cover the bowl and refrigerate for 30 minutes or up to 48 hours. You can taste the strawberries for flavor and add more sweetener if desired.

Make the Low-Carb Biscuits:

Add the dry ingredients (coconut flour, sweetener, baking powder, and sea salt) to a bowl and stir together until combined. Add in the melted (and cooled) butter, beaten eggs, and vanilla extract and whisk everything together until all the clumps are out and a thick dough forms.

Preheat the oven to 350 degrees F, and spray a baking sheet with cooking oil.

Measure out a scant ¼ cup of the shortcake dough and press it into a disc shape with your hands (note: the shortcake will stay the same shape as it goes in the oven). Repeat for the remaining dough to form 6 shortcake biscuits. Bake on the center rack of the preheated oven for 30 to 35 minutes, until golden-brown.

Make the Whipped Cream:

While the shortcake biscuits are baking, prepare the whipped cream. You can either use heavy whipping cream or coconut cream for the whipped cream portion. Add the cream (or coconut cream) to a stand mixer along with the sweetener, vanilla extract, and a pinch of sea salt. Use the whisk attachment to beat the cream on high speed until it is very thick and fluffy. Refrigerate until ready to use.

Make the Strawberry Shortcake:

Once the shortcake is out of the oven and has cooled, slice it in half like a hamburger bun and place on a plate. Add desired amount of whipped cream and strawberries. Serve and enjoy!